Creamy Chicken Mac and Cheese

Truthfully, I wasn't planning on making a creamy chicken mac and cheese, but the universe decided I had to make a delicious bowl of chicken macaroni and cheese.

4.80 from 5 votes

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Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 751kcal

Equipment

Large pot
Wide skillet

Ingredients

1 pound chicken breasts boneless, skinless or bone-in, skin-on
2 teaspoons extra virgin olive oil
1 yellow onion peeled and diced
1 red Fresno chili pepper trimmed and diced; or use crushed red pepper
6 cloves garlic peeled and minced
2 tablespoons butter
1 pint cherry tomatoes
1 cup dry white wine or use chicken stock
1½ cups heavy cream
2 tablespoons flour
16 ounces elbows
½ cup fresh basil leaves torn, a few leaves reserved for garnish
1 cup freshly grated Parmesan cheese
Salt, pepper, and crushed red pepper to taste

Instructions

Parboil the Chicken:

Fill a large pot with water and salt liberally. Add the chicken and bring to a low boil. Cook, removing any scum from the surface, for 10-15 minutes or until the chicken is mostly cooked through.
Transfer the chicken to a cutting board and dice into bite-sized pieces. Discard skin and bones if using bone-in, skin-on. Keep the water in the large pot on low heat.

Sauté Aromatics:

When the chicken is nearly done boiling, begin sautéing the aromatics. Heat the extra virgin olive oil in a wide skillet over medium heat.
Add the onion and cook, stirring often, for 8-10 minutes until softened and well-browned. Adjust the heat as needed to prevent it from burning. Add the minced chili pepper and minced garlic and cook for 1 minute until fragrant.

Brown the Chicken:

Add the diced chicken to the skillet and season everything with salt and pepper. Cook over medium heat, tossing regularly, until the chicken is browned. Transfer everything in the skillet to a large bowl.

Cook the Tomatoes:

Melt 2 tablespoons butter into the skillet and add the tomatoes. Cook, turning regularly, for 5-7 minutes until the skins begin to split. Pour in the white wine or chicken stock and bring to a boil. Reduce heat to medium for 5 minutes until reduced. Season with salt and pepper.

Warm the Cream:

Pour the cream into a heat proof bowl or measuring glass and microwave in 45 second increments until warmed through.
Add the flour to the cream and whisk until incorporated. Set aside.

Finish the Sauce:

Return the chicken and aromatics to the skillet with the tomatoes. Turn the heat to low. Pour in the white wine mixture and bring to a very low boil. Season again with salt, pepper, and crushed red pepper to taste. Reduce heat to low and simmer for 5-10 minutes, stirring regularly, until thickened. Taste and season again.

Boil the Macaroni:

Return the pot of water to a boil. Add the elbows and cook until al dente. Drain and return to the pot. Return the pot to the stove and pour the chicken and sauce over top and toss to combine. Turn the heat to low for 3-5 minutes. Add the grated parmesan and basil leaves and toss to combine. Continue stirring over very low heat for an additional minute or two until the elbows are well-coated. Turn off the heat.

To Serve:

Divide the cooked chicken mac and cheese between bowls. Garnish with thinly sliced basil leaves, if desired. Enjoy!

Nutrition

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